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A top-down view of Raspberry Swirl Sweet Rolls arranged neatly in a baking pan, the soft dough swirled with vibrant red raspberry filling, ready to be baked.

Raspberry Swirl Sweet Rolls

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Tender, buttery dough spirals around a sweet-tart raspberry filling, topped with creamy icing for the perfect indulgence.
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Prep Time 3 hours 30 minutes
Cook Time 28 minutes
Rise Time 3 hours 30 minutes
Total Time 7 hours 28 minutes
Servings: 12 Rolls
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Dough:
  • 1 cup whole milk warmed to about 100°F / 38°C
  • ⅔ cup granulated sugar divided
  • 1and ½ tablespoons Platinum Yeast or 2 packets of active dry yeast
  • ½ cup unsalted butter softened, cut into 4 pieces
  • 2 large eggs at room temperature
  • ½ teaspoon pure vanilla extract or vanilla bean paste
  • ½ teaspoon salt
  • 4and ½ cups all-purpose flour or bread flour, spooned and leveled plus extra for dusting
  • 2 teaspoons canola oil or nonstick spray for greasing bowl
Filling:
  • 1 package frozen raspberries about 10 oz or 300g do not thaw
  • ⅓ cup granulated sugar
  • 1 teaspoon cornstarch
Cream Cheese Icing:
  • 4 ounces full-fat brick cream cheese softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon whole milk or heavy cream
  • ½ teaspoon pure vanilla extract or vanilla bean paste

Method
 

  1. Whisk the warm milk, 2 tablespoons of sugar, and yeast in the bowl of a stand mixer. Cover and let it sit for about 5 minutes, or until foamy.
  2. Beat in the remaining sugar (½ cup), butter, eggs, vanilla, and salt on medium speed until combined. Add flour gradually, one cup at a time, until dough comes together.
  3. Switch to a dough hook and knead for 5 minutes, or knead by hand for 5 minutes on a floured surface, until the dough is soft and slightly tacky.
  4. Grease a large bowl and place the dough inside, turning it to coat. Cover and let it rise for 2 hours or until doubled.
  5. Punch down the dough, then roll it into a 12x18-inch rectangle on a floured surface. If the dough resists, let it rest for 10 minutes.
  6. In a bowl, toss the frozen raspberries with sugar and cornstarch. Spread the mixture evenly over the dough.
  7. Roll the dough into an 18-inch log and slice it into 12 even rolls. Place them in a greased or parchment-lined 9x13-inch pan.
  8. Cover the rolls and let them rise for about 90 minutes, or refrigerate overnight (see notes for overnight option).
  9. Preheat the oven to 350°F (177°C). Bake the rolls for 28–32 minutes, until golden. Tent with foil halfway through to prevent over-browning.
  10. Beat the cream cheese, confectioners’ sugar, milk, and vanilla until smooth and creamy. Spread the icing over the warm rolls.

Nutrition

Serving: 1RollCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 8IUVitamin C: 5mgCalcium: 3mgIron: 6mg

Notes

These sweet rolls are perfect for a weekend breakfast or dessert. The raspberry filling brings a bright contrast to the rich, buttery dough, and the cream cheese icing adds the perfect finishing touch!

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